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Programmes

Molecular Nutrition and Food Technology

Master (2 years) of Molecular Nutrition and Food Technology, 120 ECTS
Agriculture and environment Humanities, social sciences, communication and arts Mathematics, natural- and computer science

Institution Aarhus University (AU)
Campus Aarhus
Duration 2 years
Tuition per term (Non-EU/EAA/CH) 6750 EUR
Tuition per term (EU/EAA/CH) 0 EUR
Website http://masters.au.dk/molecularnutrition

Description

As the media remind us on a daily basis, we are what we eat - there is a link between the composition and quality of the food we eat and our health.  

Graduate programmes in food technology and molecular nutrition are usually two separate degrees. At Aarhus University, these disciplines are combined. With the MSc in Molecular Nutrition and Food Technology, students will acquire the tools and knowledge required to develop nutritious foods – foods designed to reduce the risk of developing the lifestyle diseases of obesity, diabetes, heart disease, allergies, and cancer.  

The combined nature of this programme allows students to gain a holistic understanding of the importance of food for human health. The degree provides knowledge of molecular biology and technical skills at the juncture between food technology, nutrition and health. Students will understand food production all the way down to the molecular level, such as how new processing methods can affect the functional characteristics of food – an important skill for those wanting to work with research and development in the food sector.

Career Opportunities  

This degree prepares students for careers within the food industry, mainly in R&D, with private companies or in government agencies. Many become researchers, teachers or consultants.

About the Degree

The MSc in Molecular Nutrition and Food Technology is a collaborative effort between four main academic areas at Aarhus University. This broad foundation means that students are taught by experts in their fields and also that the programme is based on a holistic understanding of the importance of food for human health. As a student on the programme, you will gain insight into how new processing methods affect the functional characteristics of foods. The MSc degree provides knowledge of molecular biology and technical skills at the all-important juncture between food technology, nutrition and health.
 
The MSc in Molecular Nutrition and Food Technology is open to students with a BSc degree in the natural, technical or health sciences with a molecular biology content.

Admission  

To find out more about admission to the MSc in Mulecular Nutrition and Food Technology please visit the programme’s website

Apply directly at Aarhus University with all relevant documentation.

To find out whether the level of your foreign certificate or diploma satisfies the general entry requirements, you should contact Aarhus University directly. A list of the most commonly recognized exams and diplomas can be found at the Danish Agency for Higher Education → http://en.ufm.dk/recognition

Exchange students should contact their home institution for information on application procedures and deadlines.

Tuition

There is a tuition fee for all full-time degree students outside EU, EAA, or from Switzerland. Students within an exchange programme are not required to pay tuition. 
Read more about tuition fees

For Further Information

Information from the Danish Agency for Higher Education can be located at → http://en.ufm.dk/.

You will find information about the Danish assessment of foreign qualifications in Guide to diploma recognition

About the Educational System in general visit the section The Danish Higher Education System




EU/EEA

Application date
Mar 15
Start date
Sep 01

Non-EU/EEA

Application date
Jan 15
Start date
Sep 01

Aarhus

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